No knead Dutch Oven bread
Posted by MontanaVike on November 14th, 2023
No knead Dutch oven bread
- 2 C warm water about 105˚-110˚F
- 1 envelope active dry yeast about 2 ¼ teaspoons
- 1 T sugar
- 4 C all-purpose flour or bread flour
- 1 T salt
- Garlic, herbs, etc. to taste (optional)
In a large measuring cup or medium bowl, stir together the warm water, yeast and sugar. Set aside for 5-10 minutes while the yeast softens and becomes foamy.
Using a dough hook in your stand mixer, combine all the dry ingredients
Add wet ingredients to the dry in the mixer and slowly mix to fully combine.
Mix for 2 more minutes
Transfer the dough to a greased bowl, cover, and leave in a warm spot to rise until doubled in size, about 1 ½ – 2 hours.
Take parchment paper, crinkle into a ball then flatten it out. This will allow the paper to more easily form to the dutch oven later
Dust parchment paper with flour.
Dump/scrape the dough from the bowl onto parchment paper.
Form the dough into a loose ball by gently folding in the edges and patting with floured hands
Lift the parchment paper and dough into another smaller bowl. Cover the bowl and let rise for about 30-60 minutes.
While the dough is rising for the second time, place a 4-6 quart cast iron Dutch oven with its lid into the oven.
Preheat the oven to 470°F.
When the oven reaches temperature and the dough has risen for the second time, carefully remove the Dutch oven from the oven.
Transfer the dough from the bowl to the Dutch oven using the edges of the parchment paper to lift the dough.
Cover with the lid.
Bake the bread for 30 minutes with the lid on the Dutch oven.
Remove the lid and bake for an additional 10-15 minutes until crust is nicely browned (keep a close eye on it).
Remove the bread from the Dutch oven carefully (it’s still very hot) and place on a cooling rack.
Allow to cool for at least one hour before slicing.
Responses are currently closed, but you can
trackback from your own site.
Posted in